Classic Banana Bundt Cake
Classic Banana Bundt Cake could be just the lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 4g of protein, 17g of fat, and a total of 388 calories. This recipe serves 14 and costs 44 cents per serving. This recipe from Recipe Girl requires baking soda, sour cream, eggs, and flour. It works well as a dessert. 20 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 20%. Similar recipes include Classic Banana Bundt Cake, Banana Bundt Cake, and Banana Chip Bundt Cake.
Servings: 14
Preparation duration: 25 minutes
Cooking duration: 65 minutes
Ingredients:
2 teaspoons baking soda
1 1/2 to 1 3/4 cups mashed very ripe bananas (about 4 medium)
2 large eggs
3 cups all-purpose flour
2 cups granulated white sugar
1/2 teaspoon salt
1 cup sour cream or plain yogurt
1 cup (2 sticks) unsalted butter, at room temperature
2 teaspoons vanilla extract
Equipment:
kugelhopf pan
oven
whisk
bowl
frying pan
knife
aluminum foil
Cooking instruction summary:
1. Center a rack in the oven and preheat oven to 350°F. Generously butter a 9 to 10-inch (12 cup) bundt pan.2. Whisk flour, baking soda and salt together in medium bowl.3. In a large bowl, beat butter until creamy. Add sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce speed to low and mix in bananas. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.4. Bake 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes- if it is browning too quickly, cover it loosely with a foil tent. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.5. If you've got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.
Step by step:
1. Center a rack in the oven and preheat oven to 350°F. Generously butter a 9 to 10-inch (12 cup) bundt pan.
2. Whisk flour, baking soda and salt together in medium bowl.
3. In a large bowl, beat butter until creamy.
4. Add sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in. Reduce speed to low and mix in bananas. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.
5. Bake 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes- if it is browning too quickly, cover it loosely with a foil tent.
6. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
7. If you've got time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.
Nutrition Information:
